Step 1

In a small bowl, mix crushed cookies and butter together until smooth. Press the cookie mixture onto the bottom and up the sides of an ungreased 9-inch pie plate. Refrigerate for 30 minutes.

Step 2

In a large bowl, beat cream cheese and sugar until smooth. Then, fold in the whipped topping. Coarsely chop 10 cookies and fold into cream cheese mixture. Gently spoon into the crust. Test Kitchen Tip: To make this filling super smooth and decadent (and not to mention easier to mix), use softened cream cheese.

Step 3

Refrigerate, covered, at least 2 hours before serving. Garnish with remaining eight whole cookies.